Yes, It takes time, but it’s worth to experience!
Let’s do it together, so boring/tiring processes are gonna be fun time with friends!!
Homemade Miso Paste
Miso paste is not only for miso soup, it can be used in various types of Japanese dishes! Miso paste is available on Amazon or any Asian market in the US, but the homemade tastes different. Yes, it takes time... but you’ll be surprised how mild and flavorful it is compared to store bought ones.It’s a fermented food, it basically lasts FOREVER!!
Servings: 2 kg (About 5.5lb)
- A large bowl, A spatula, A large container (or a plastic bag), A plastic wrap, Some small size plastic bags
- 500 g dried soy beans Find organic one if possible.
- 500 g rice Koji Available at Japanese market or online! (See below)
- 250 g Sea salt 220g-ish for miso paste, and 30g-ish for covering as a protection while fermenting it for 4 months!
- Some Cooking wine It’s for sanitizing every single tool we use. 30% or higher is recommended.
- <Soy beans>
- Wash the dry soybeans, and soak the washed dry soybeans for over 12 hours.
- Drain the soaked soybeans and put them in a slow cooker. Add enough water to cover the soybeans, close the lid and start heating at High. Set the timer for 5-6hours until the soy beans are softened enough (Cook them really soft!).
- You can also use an instant pot instead of a slow cooker. When you use an instant pot, set the timer for 5 mins and let the pressure come down naturally.
- Let’s check the soy beans!! Pick one bean and see if you can squish the bean easily with your finger tips. If you can, it is the right softness to mash the soy beans.
- Don’t throw *the liquid away, we might use it for mashing the soy beans.
- Use Ziploc plastic bags to mash the cooked soybean by hands and sometimes feet! If a stand mixer with a mincer attachment is available, you can use it so the miso paste will be very smooth. If you don’t have it, just use plastic bags or a potato masher to mash them finely. (This process will take time, hang in there!)
<The Mixture of Salt and Koji>
- Place salt and Koji in a large mixing bowl, combine them well and set aside.
<Mix Them Together>
- Before the soybeans get cold, Place the mashed soybean in the large bowl with the mixture of salt and Koji.
- Mix them well with your hands. You can add some *liquid from the pot if necessary. I usually add about 1/2 cup of the liquid.
- When you become not to be able to see any salt and Koji any more, it’s ready to go to the next step.
<Place Them Into A Container>
- Make the mashed soybeans into baseball sized balls.
- “Throw” the balls into a container and press them compactly to let any air bubbles out. Repeat this process until all soybean balls are compressed.
- Smoothe the surface and wipe all the mess off from the container. Use a paper towel wet with cooking alcohol.
- Leave the container in room temperature for over 12hours so it gets cool enough.
- Sprinkle salt to cover the surface and place a plastic wrap. Try to let any air out when you cover with a plastic wrap.
- Use brown rice or salt in ziplock bags. (I usually use brown rice since the brown rice will be miso-flavored rice afterward!) Place the bags on the plastic wrap as weights. You can add some water bottles or canned beverages on the bags to make more *Tamari.
- Store the container in dark and cool place for about 4 months. When it comes close to the open date, check if you see any *Tamari.
<Open The Miso>
- After 3-5 months, transfer the container to a cooler place like the fridge in order to stop the Miso from over fermenting. You can separate into smaller containers.
- Remember, Miso paste won’t go bad unless you use dirty spoons or hands to touch the miso in the container. It basically lasts forever. If you wait and let it ferment more, it’ll be red-ish color and get more aged flavor. Enjoy homemade miso paste!
- Get Rice Koji on Amazon https://www.amazon.com/MIYAKO-Malted-making-Pickles-Isesou/dp/B004FH67ZQ -What is Tamari? Tamari is traditionally tied to the Japanese (vs. the more common Chinese soy sauce). It is a thicker, less salty, fermented soy sauce that contains less wheat (if not any depending on the brand, aka “gluten-free”). It can be used in asian and non-asian cooking to add a full, savory, umami flavor to your dishes. Referred: https://wakethewolves.com/what-is-tamari-vs-soy-sauce/ The brown-ish liquid is Tamari in the picture below.